Place Oreos in a food processor and pulse until you have fine crumbs.
Stir together crust ingredients and firmly press into the bottom of a 9-inch springform pan. Use a measuring cup to easily press down the crumbs for this step.
Refrigerate the crust until firm (about 10 minutes).
Using a hand mixer, whip together softened cream cheese, sour cream, granulated sugar, vanilla extract and salt until smooth.
Stir in the whipped topping until combined.
Fold in chopped Oreos.
Pour filling over crust and chill in the refrigerator for at least 6 hours (8-12 hours is ideal).
Top with additional Oreos if desired and serve.*
*For my decoration, I piped whipped topping using a piping bag and 1M tip. I cut my Oreos into quarters and crumbled crushed Oreo over the top.The calories shown are based on the cake being cut into 8 pieces, with 1 serving being 1 slice of cake. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**